Soft Pumpkin Cookies Recipe
If you love cozy fall flavors and irresistibly tender treats, you are in for a real delight with these Soft Pumpkin Cookies. This recipe delivers everything you want in a seasonal cookie—moist, melt-in-your-mouth texture, warm spices, and a luscious cream cheese frosting that takes every bite to heavenly heights. Whether you’re baking for a crowd or just treating yourself, Soft Pumpkin Cookies bring that perfect balance of sweetness and spice that feels like a warm hug on a cool day.
Ingredients You’ll Need
These ingredients come together so simply yet are essential in creating the perfect Soft Pumpkin Cookies. Each one plays a crucial role—from the spices bringing vibrant warmth, to the pumpkin puree adding moisture and that beautiful orange hue, to the cream cheese frosting that crowns every cookie with creamy richness.
- All-purpose flour (2 1/2 cups): The base that provides structure and softness to the cookies.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a tender, fluffy texture.
- Ground cinnamon (1 teaspoon): Adds a classic, comforting spice central to pumpkin-flavored treats.
- Ground nutmeg (1/2 teaspoon): Offers a subtle nutty warmth that enhances the overall spice blend.
- Ground cloves (1/4 teaspoon): A little goes a long way in adding depth and complexity.
- Salt (1/2 teaspoon): Balances sweetness and helps all the flavors pop.
- Unsalted butter, softened (1 cup + 1/2 cup divided): Keeps the cookies moist and tender, and the softened butter is essential for smooth creaming.
- Granulated sugar (1 1/2 cups): Sweetens the dough perfectly without overpowering the pumpkin flavor.
- Pumpkin puree (1 cup): Brings natural moisture and that unmistakable pumpkin taste, never use pumpkin pie filling.
- Large egg (1): Binds the dough together while adding richness.
- Vanilla extract (3 teaspoons total): Brightens and rounds out the flavors in both the dough and frosting.
- Cream cheese, softened (8 ounces): Key to the luscious frosting, lending tang and creaminess.
- Powdered sugar (4 cups): The base for the frosting’s sweet, smooth texture.
- Milk or heavy cream (2-4 tablespoons): Adjusts the frosting consistency for easy spreading or piping.
How to Make Soft Pumpkin Cookies
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. Ensuring these spices and leavening agents are evenly mixed prevents uneven flavor pockets and helps you build that classic, cozy pumpkin cookie taste.
Step 2: Cream Butter and Sugar
In a large bowl or mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. This process incorporates air, ensuring your cookies aren’t dense but soft and tender with a slight lift.
Step 3: Add Pumpkin Puree, Egg, and Vanilla
Mix in the pumpkin puree until fully combined, followed by the egg and vanilla extract. Scrape the sides of your bowl as you go to incorporate every bit of goodness evenly throughout the dough for consistent texture and flavor.
Step 4: Mix in Dry Ingredients
Gradually add the dry ingredients on low speed, mixing just until everything comes together. It’s super important not to overmix here to keep those cookies soft and prevent them from turning tough.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least an hour or up to 24 hours. Chilling helps the flavors meld and makes the dough easier to handle, shaping cookies perfectly soft and flavorful.
Step 6: Preheat Oven and Prepare Baking Sheets
Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper or silicone mats. Proper preparation ensures your Soft Pumpkin Cookies bake evenly and come off the tray effortlessly.
Step 7: Scoop and Shape the Dough
Use a cookie scoop or spoon to portion rounded tablespoons of dough onto your baking sheets, leaving plenty of space between cookies for spreading. This prevents them from baking into one big delicious mass and achieves that ideal soft edge with a tender center.
Step 8: Bake the Cookies
Bake for 10 to 12 minutes until the edges just start to turn golden and the centers are set. These subtle visual cues mean your Soft Pumpkin Cookies will be perfectly soft inside without being underbaked.
Step 9: Cool the Cookies
Let the cookies sit on the baking sheets for a few minutes after pulling them from the oven, then transfer them to a wire rack to cool completely. Cooling prevents the frosting from melting on contact and sets the cookie’s texture beautifully.
Step 10: Make the Cream Cheese Frosting
Cream together softened cream cheese and the remaining butter until smooth and creamy. Gradually add powdered sugar, beating just until your frosting is silky. Then stir in vanilla extract and add milk or heavy cream a tablespoon at a time until it reaches your desired spreadable consistency.
Step 11: Frost the Cookies
Once your cookies have completely cooled, generously frost each one with the cream cheese mixture. This step transforms simple pumpkin cookies into a luscious treat that feels like an autumn celebration in every bite.
Step 12: Add Optional Decorations
If you want to get creative, garnish your frosted Soft Pumpkin Cookies with sprinkles, chopped nuts, or a light dusting of cinnamon. These fun finishing touches add texture, color, and a little extra flair for parties or gift-giving.
Step 13: Serve and Enjoy!
Serve your Soft Pumpkin Cookies right after frosting or refrigerate in an airtight container for up to three days. Each bite is pure fall comfort, perfect with a cup of tea or coffee, or as an indulgent dessert anytime.
How to Serve Soft Pumpkin Cookies
Garnishes
Enhance your Soft Pumpkin Cookies with a simple dusting of cinnamon or nutmeg for extra warmth. Chopped pecans or walnuts bring a delightful crunch that contrasts wonderfully with the tender crumb and creamy frosting.
Side Dishes
Pair these cookies with a warm latte, chai tea, or hot apple cider to amplify those autumn vibes. They’re also a lovely sweet ending to a pumpkin soup or roasted vegetable dinner, wrapping up your meal with a smile.
Creative Ways to Present
Try stacking Soft Pumpkin Cookies with layers of frosting between them for pumpkin cookie sandwiches, or cut them into bite-sized pieces for a festive treat platter. Wrapped in colorful cellophane tied with twine, they make memorable homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep leftover Soft Pumpkin Cookies in an airtight container in the refrigerator for up to 3 days to maintain their freshness and keep the frosting firm. Let them sit at room temperature for a few minutes before serving to soften slightly.
Freezing
You can freeze unfrosted cookie dough balls wrapped tightly in plastic wrap for up to 3 months. When ready, bake them straight from the freezer, adding a couple of extra minutes to the baking time. For frosted cookies, freeze individually on a tray, then transfer to a container to avoid frosting damage.
Reheating
Warm your Soft Pumpkin Cookies gently in a microwave for 10 to 15 seconds to bring back the soft, fresh-baked feel. Avoid overheating so the frosting doesn’t melt away completely and your cookies stay nicely tender.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can throw off the flavor and texture of your Soft Pumpkin Cookies.
How do I know when the cookies are done baking?
Look for edges that are lightly golden and centers that are set but still soft to the touch. They will firm up as they cool, so it’s okay if the centers seem a bit soft right out of the oven.
Can I make these cookies vegan?
With a few substitutions like vegan butter, flax egg, and a dairy-free cream cheese alternative, you can adapt this recipe to be vegan while keeping those irresistible soft textures.
Is it necessary to chill the dough?
Chilling the dough isn’t absolutely required, but it helps the flavors meld and prevents the cookies from spreading too much during baking, resulting in a better soft, chewy texture.
What’s the best way to frost the cookies?
Use an offset spatula or a piping bag for smooth, even application. Make sure cookies are completely cool before frosting to avoid melting and keep the frosting looking neat and appetizing.
Final Thoughts
These Soft Pumpkin Cookies are hands-down one of those recipes you’ll want to keep coming back to season after season. Their tender texture combined with cozy spices and creamy frosting makes them a standout treat for any occasion. Dive into baking a batch yourself—you’ll soon see why they’re such a beloved favorite!
Print
Soft Pumpkin Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies are delightfully moist and flavorful, packed with warm spices and topped with a creamy vanilla cream cheese frosting. Perfect for fall gatherings or anytime you crave a tender, sweet cookie with the comforting taste of pumpkin and spice.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Cookie Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk (or heavy cream), for desired consistency
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside for later use to ensure even distribution of the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes. This step is crucial for creating a tender texture in the cookies.
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until fully incorporated. Then add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Gradually Add Dry Ingredients: Slowly mix the dry flour mixture into the wet ingredients on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours. Chilling firms up the dough for easier handling and enhances flavor.
- Preheat Oven: Set your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, until the edges are lightly golden and centers are set but still soft.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Cooling prevents the frosting from melting immediately.
- Cream Butter and Cream Cheese (Frosting): In a clean bowl or stand mixer, beat together the softened cream cheese and butter until the mixture is smooth and creamy, providing the perfect base for the frosting.
- Gradually Add Powdered Sugar (Frosting): Add the powdered sugar one cup at a time, beating on low speed after each addition until fully combined and smooth.
- Add Vanilla Extract and Milk (Frosting): Stir in the vanilla extract, then add milk or heavy cream one tablespoon at a time, mixing until the frosting achieves your desired consistency—spreadable but thick.
- Frost the Cookies: Once cookies are completely cool, generously spread the cream cheese frosting over each cookie using a knife or piping bag.
- Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon for added texture and visual appeal.
- Serve and Enjoy: Serve the cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days to keep them fresh and flavorful.
Notes
- Ensure pumpkin puree used is pure pumpkin and not pumpkin pie filling, which contains additional spices and sugars.
- Chilling the dough helps to prevent spreading and enhances the cookie flavor.
- If you prefer a sweeter frosting, you can add more powdered sugar to taste.
- Cookies can be frozen either before or after baking; thaw completely before frosting.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 50g)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: pumpkin cookies, soft cookies, pumpkin spice cookies, cream cheese frosting, fall dessert
